Choc-Chips Oatmeal Pancakes

Choc-Chips Oatmeal Pancakes
Prep time
Cook time
Total time
Delicious treat or breakfast that the whole family will love.
Recipe type: Breakfast
Serves: 4
  • 2 cups (180 g) rolled oats (gluten-free)
  • 2 eggs
  • 1 cup (250 ml) low FODMAP milk (lactose free, almond milk, coconut milk etc.)
  • 1 medium size banana
  • 1 tablespoon vanilla essence
  • 2 tablespoons maple syrup
  • ½ teaspoon baking powder
  • ½ cup (80 g) dark chocolate choc-chips (check the packet for high FODMAP ingredients)
  • 2 tablespoons coconut oil, liquid form
  • Serve with fresh sliced strawberries or raspberries (if you have frozen raspberries heat them up to make a lumpy sauce and drizzle on the pancakes)
  1. In a food processor mix together oats, eggs, milk, banana, maple syrup and vanilla essence until it becomes a smooth, creamy mixture
  2. Pour the mixture in a medium size bowl
  3. Add the dark choc chips to the mixture and mix with a spoon
  4. In a medium-large non-sticky frying pan heat at medium-high temperature the coconut oil
  5. When the oil is hot, pour some of the mixture in the pan using a ladle, of course the more you pour, the bigger the pancake will be
  6. Once one side has bubbles, flip it on the other side
  7. Turn down the heat if too hot
  8. Do the same with the rest of the mixture
  9. To optimise the time, you can use two pans
  10. Optional: Serve with sliced strawberries or a few raspberries and drizzle some maple syrup on top of the pancakes. If you use frozen raspberries heat them up in a pan or for 10 to 20 seconds in the microwave and pour around the pancakes. The contrast between the choc-chips and the raspberry is very nice.


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.